Prepare an ice bath by filling a large bowl with ice and placing an empty bowl on top. Place a storage container in the freezer.

In a small bowl, whisk together the dextrose, guar gum, and locust bean gum.

Melt the dark chocolate in a microwave-safe bowl at 50% power in 30-second intervals, stirring until smooth.

Heat the milk in a heavy-bottom saucepan over medium heat until it reaches 105°F (40°C).

Whisk in the melted chocolate, granulated sugar, and skim milk powder until dissolved. Then whisk in the dextrose mixture.

Continue cooking the mixture over medium heat, stirring frequently, until it reaches 195°F (90°C).

Strain the gelato base through a fine mesh strainer into the empty bowl over the ice bath.

Chill until the mixture stops steaming. Cover with plastic wrap pressed directly on the surface and refrigerate for 24 hours.

The next day, whisk the base and churn in an ice cream maker for 20–25 minutes.

Transfer to the chilled storage container and freeze for a few hours to firm up.

When serving, use a flat paddle to scoop and press the gelato to release excess air.

Store in an airtight container in the freezer for up to 2–3 weeks.